Zucchini Casserole Recipe

Zucchini Casserole
submitted by epicure at ifood.tv

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Zucchini7 Cup (112 tbs), cut into 1/4 inch slices
 Onion1 , chopped
 Green chilies1 Can (10 oz), diced
 Eggs4
 Milk1 Cup (16 tbs)
 Shredded cheddar cheese4 Cup (64 tbs)
 Salt1 Teaspoon
 Baking powder2 Teaspoon
 Bread cubes1 Cup (16 tbs)
 Flour1⁄4 Cup (4 tbs)
 Margarine1⁄4 Cup (4 tbs), melted
 Chopped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3132 Calories from Fat 1958

% Daily Value*

Total Fat 220 g338.6%

Saturated Fat 115.8 g579%

Trans Fat 0 g

Cholesterol 1352.8 mg

Sodium 6441.9 mg268.4%

Total Carbohydrates 132 g44%

Dietary Fiber 18.3 g73.3%

Sugars 50.8 g

Protein 154 g308%

Vitamin A 306.3% Vitamin C 1425.2%

Calcium 462.5% Iron 84.4%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350°F.
Prepare zucchini.
Beat together eggs, milk, salt, baking powder and flour until smooth.
Stir in parsley, onion, green chilis, cheese and zucchini.
Pour into greased 9 by 13 inch baking dish.
Toss bread cubes in melted margarine then sprinkle on top.
Bake uncovered 30 to 40 minutes, until center is set and zucchini is fork tender.
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